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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chinese Chicken Stir-Fry with Panda Express Mandarin Sauce Recipe

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This recipe for Chinese Chicken Stir-Fry with Panda Express Mandarin Sauce is from Graham Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Stir-Fry:
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, sliced
1 bunch broccoli, cut into florets
1 package white mushrooms, sliced
1 cup carrots, julienned
1 red bell pepper, julienned
1 green pepper, julienned
1 orange pepper, julienned
1 cup onion, sliced

Panda Express Mandarin Sauce:
1 cup brown sugar
¼ cup soy sauce
2 Tablespoons lemon juice
2 teaspoons garlic, minced
2 teaspoons ginger, minced
½ cup water
2 Tablespoons cornstarch

Directions:
Place room temperature water into a small mixing bowl. Add cornstarch to bowl and stir until it dissolves in the water. (This may take several minutes). Measure brown sugar, soy sauce, lemon juice, garlic and ginger into a small saucepan. Stir. Pour the water and cornstarch mixture into the saucepan. Bring the mixture to a boil over high heat. Stir constantly to avoid lumps and to keep sauce from scorching. Reduce the heat to low and allow mixture to simmer for FIVE minutes, or until the sauce becomes thick. Continue stirring while the sauce simmers. Pour over stir-fry in the skillet. Heat and stir until the food is coated and sauce has thickened. Serve over hot, cooked brown rice.
Directions:
Directions:
Stir-fry Directions:
Heat the oils over medium-high heat in a skillet. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently.

Mandarin Sauce Directions:
Place room temperature water into a small mixing bowl. Add cornstarch to bowl and stir until it dissolves in the water. (This may take several minutes). Measure brown sugar, soy sauce, lemon juice, garlic and ginger into a small saucepan. Stir. Pour the water and cornstarch mixture into the saucepan. Bring the mixture to a boil over high heat. Stir constantly to avoid lumps and to keep sauce from scorching. Reduce the heat to low and allow mixture to simmer for FIVE minutes, or until the sauce becomes thick. Continue stirring while the sauce simmers. Pour over stir-fry in the skillet. Heat and stir until the food is coated and sauce has thickened. Serve over hot, cooked brown rice.
Number Of Servings:
Number Of Servings:
6

 

 

 

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